• Preheat oven to 400, line 2 baking sheets with parchment paper.

Mushroom Filling:

• In food processor (or by hand, ew) chop mushrooms, onion, and garlic together, until mushrooms and onions are small, fairly uniform sized bits.
• Put in frying pan with olive oil, and cook down until mushrooms are very soft – almost mushy. Add thyme and sea salt, remove from heat, and stir in the sour cream.
• Put aside and allow to cool a bit.

Pastry Dough:

• Measure mozzarella and cream cheese into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.
• Measure remaining dough ingredients into a food processor, blitz to combine.
• Add melted cheeses, pulse until well combined - you don’t want to see any sections of unmixed cream cheese, etc.

Assembly:

• With wet hands, divide dough into 30 roughly equal pieces. (I start by dividing it into 3, then each piece in half, then each into 5)
• One at a time, flatten a piece of dough into a circle approximately 2.5" across – I like to do this in the palm of one hand. Place a scant teaspoon of filling in the center of the circle.
• Fold the dough in half around the filling, gently pinching the edges together to seal. Transfer each to prepared baking pan, leaving a little space between each.
• Whisk egg together with 1 tablespoon of water, brush over the top of each turnover.
• Bake for about 15 minutes, or until lightly golden.
• Remove from oven, allow to cool slightly before eating. Best served hot - fresh out of the oven or reheated... IF they last that long.